Recipe: Walnut Pizza Dough, Quick Tomato Sauce, Calzone

Posted 02/14/2013 | By HealthCorps

 

Walnut Pizza Dough

Ingredients

  • ½ cup toasted walnuts
  • 2 ¼ teaspoons active dry yeast or (1 package)
  • 1 cup water (90-100 degrees)
  • 1 cup ice cold water
  • 1 teaspoon. Kosher salt
  • 1 teaspoon Walnut Oil
  • 1 cup whole wheat flour
  • 4 cups All Purpose Flour

 

Directions

  1. In a small sauté pan toast the walnuts until fragrant then pour into a food processor and pulse for 5-10 seconds. Pour the walnuts into a bowl and set aside.
  2. In a second small bowl, dissolve yeast in 1 cup warm water. Let stand until creamy, about 5 minutes.
  3. In another bowl, combine the cold water, salt, oil and stir until dissolved.
  4. Place the flours in the mixing bowl along with the walnuts and mix on low.
  5. Add the yeast mixture and allow to mix for 1-2 minutes.
  6. Add the cold water mixture and continue to mix on low speed until the flours are incorporated and the dough gathers together to form a coarse ball, about four minutes.
  7. Let rest for 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 8 minutes longer.
  8. Finally, turn the dough out on a well-floured work surface and knead for a minute or two more until it forms a smooth ball.
  9. Portion the dough into 6 ounce dough balls and loosely wrap in plastic wrap then place in the refrigerator and allow to rise for 1-2 hours or place in the freezer for up to 3 months.

Nutritional Information (1 Serving is a 6 ounce dough ball)

Calcium- 22.42 mg    Iron- 4.2 mg    Magnesium- 57.71 mg    Potassium- 195.28 mg    

Sodium- 334.57 mg    Zinc- 1.33 mg

Calories Per Serving (1 serving is a 6 ounce dough ball): 388

 

Quick Tomato Sauce

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 cloves of garlic minced
  • 1 -28 ounce can crushed tomatoes
  • 12-15 fresh basil leaves
  • Salt and Pepper to taste
Directions
  1. Place a 2 quart pot on medium heat
  2. Add olive oil and allow to heat but not smoke
  3. Add the garlic and sauté until fragrant but not browned
  4. Add the canned tomatoes and stir
  5. Allow to cook for 5-10 minutes then add the basil
  6. Season with salt and pepper and allow to simmer on low until ready to use.

Nutritional Information Per Serving (1 Serving is 4 Ounces)

Calcium- 29.42 mg    Iron- .85 mg    Magnesium- 10 mg    Potassium- 161.4 mg    Sodium- 10.1 mg     Zinc- .13 mg   

Calories Per Serving (1 Serving is 4 ounces) 27

 

Calzone Assembly

Once the dough has risen and the sauce is made gather the following things to assemble your calzone:

  • Grated Cheese
  • Filling for the calzone
  • Rolling pin
  • A small bowl of flour
  • Cookie sheet or baking tray

Directions

  1. Place the unwrapped dough into the bowl of flour and sprinkle some flour on a clean dry table.
  2. Place the dough on the table and begin to flatten with your hands until it’s a roughly a 4 inch disc.
  3. Sprinkle more flour on top of the dough if needed then roll out the rest of the dough into a 10-12 inch circle.
  4. Once the dough is rolled out you can fill the calzone with whatever ingredients you want but make sure all ingredients are in the middle of the dough and leaving a 2-3 border all the way around.  Place the ingredients in the following order:
    1. Half the cheese
    2. Filling
    3. 1 Tablespoon sauce
    4. Remaining half of the cheese
  5. To seal the calzone wet your finger tips and rub the outer rim of the dough.
  6. Take half the dough and quickly pull it over the filling so both sides of the dough are toughing. The shape should be a half circle.
  7. Using your knuckles press all the way around the dough to seal it.
  8. Finally, pull the bottom layer of the dough over the top layer of the dough and press to give it a good seal. Then poke a hole in the top.
  9. Bake for 15-20 minutes in a 425 degree oven with the oven rack placed in the middle.

Join the conversation! Leave a comment
0 Comments

Leave a Comment

Your email address will not be published. All fields are required.

Close

Subscribe to the HealthCorps Newsletter